Baked Portobello Mushrooms Recipe
Portobello mushrooms baked with a balsamic vinegar and coconut amino glaze are easy to prepare any night of the week. Just add salad and serve!
Servings 4 people
Calories 161kcal
Cost 8
Ingredients
- 4 portobello mushroom caps gills removed
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp. coconut aminos
- 2 garlic cloves minced
- Fresh parsley to garnish
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Place the mushroom caps on a baking sheet and season to taste with salt and pepper.4 portobello mushroom caps, Sea salt and freshly ground black pepper
- In a small bowl, combine the balsamic vinegar, olive oil, coconut aminos, and garlic.¼ cup balsamic vinegar, ¼ cup olive oil, 2 tbsp. coconut aminos, 2 garlic cloves
- Generously brush the mushroom caps with the balsamic vinegar mixture.
- Place in the oven and bake for 20 minutes, turning at the halfway point and brushing with the remaining sauce.
- Serve the mushrooms with fresh parsley to taste.Fresh parsley
Nutrition
Calories: 161kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 179mg | Potassium: 330mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 0.5mg